Make a firm forcemeat of fowl and divide it into three parts. To the first, add two spoons of cream Béchamel; to the second, four spoons of purée… Read More »
About the Cooks
We are a Rome-based couple who enjoys discovering new and savory dishes of the always-amazing Italian cuisine. Every now and then we jump in the car, we head for a new & undiscovered (by us) Italian village, and we try their local specialities. The results are here in this blog!